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Wine from Porto Santo Listrão dos Profetas
Comp. Vinhos dos Profetas e Villões
Wine from Porto Santo Listrão dos Profetas
Including VAT




Vinho do Porto Santo

Wines Variety


Grape Varieties



Companhia de Vinhos dos Profetas e dos Villões



Wine Regions

Porto Santo

Wine Freshness


Wine Styles

Mineral Wine

Salty Wines

Port Santo Wine - D.O. Madeirense



Grape variety


Porto Santo & The Prophets

The island of Porto Santo emerged 14 million years ago in the Atlantic Ocean and is geologically one of the oldest islands in the Portuguese archipelagos. It was also the first to be discovered by Zarco in 1418. The ancients said that this was where they came to pick the ripest grapes to make the wine that made these islands famous. Today there are less than 14 hectares left, cultivated by a handful of hardy people. On the neighboring island, they call the Porto Santenses "Prophets", an old nickname that has never made so much sense when you see these old vines, with their creeping vineyards, protected from the winds and sea air by crocheted walls or skillful reed structures.

The Listrão dos Profetas

This Listrão dos Profetas wine comes from these old vines that are over 80 years old, in what is our first attempt at this unique terroir.


Vineyard management: Traditional creeping vineyards, close to the ground and protected from strong winds by reed beds or crochet walls. 
Age of Vines: Over 80 years old.
Soils: Limestone soils with a sandy loam texture and pH>8.5.


2,270 numbered 0.75L bottles released in August 2023.


12.5% Vol.

Conservation and service 

Store at 6-8ºC to be served at 10ºC.


The grapes were harvested by hand and vinified for the first time on the island of Porto Santo. Tight selection in the vineyard, with some vines being harvested more than once, picking the ripest first and the rest in a second harvest. Direct pressing of the whole bunch into decanting tanks, with three fractions being separated, without any use of SO2 until the end of fermentation, in order to allow pre-oxidation of the must and fuller spontaneous fermentation. The musts fermented on their lees in 250L and 500L stainless steel vats and 228L barrels, where they were aged for a total of 11 months.

Tasting notes

Pale yellow color, intense nose, saline, mineral, notes of gunpowder and iodine. In the mouth, a full, textured attack, the aromas are repeated on the retronasal. Super persistent.


An Atlantic wine from limestone soils, which calls for pairing with seafood, such as scallops, clams, hard-shell clams, which in their preparation include warm flavours, such as semi-fatty fish already with some intensity.

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